Instant-Pot Red Chicken Enchiladas

Instant-Pot Red Chicken Enchiladas
Instant-Pot Red Chicken Enchiladas
If you’re like me, your first introduction to enchiladas was at an Americanized Mexican restaurant. But those overstuffed tortillas swimming in a tomato-based sauce and smothered in cheese bear little resemblance to true Mexican enchiladas. In Mexico, enchiladas are all about the tortillas and the chile sauce. Fillings are minimal. In this recipe, I’ve tried to remain true to the Mexican version, but I also include a cheesy Mexican-American variation. Both are delicious.
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  • Total Time: -
  • Served Person: Serves 4
Instant Pot Pressure Cooker Chicken Tex-Mex Mexican Tortillas Bake Cheese Chile Pepper Monterey Jack Dinner
  • 1/2 cup chopped onion
  • 2 cups shredded monterey jack cheese
  • 1 pound boneless, skinless chicken thighs
  • 12 corn tortillas
  • 1/2 cup crumbled queso fresco
  • 2 cups ancho chile sauce
  • 3 tablespoons vegetable oil or nonstick cooking spray

PreparationPressure cook the chicken: Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm. Prepare the filling: When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl. Prepare the tortillas. Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on. Make the enchiladas: Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it’s lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla. For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion. Finish the enchiladas: Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce). For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas. Bake the enchiladas: Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve. PER SERVING: Calories: 695; Fat: 38g; Sodium: 1654mg; Carbohydrates: 67g; Fiber: 5g; Protein: 51g From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press. Buy the full book from Amazon.

PreparationPressure cook the chicken: Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm. Prepare the filling: When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl. Prepare the tortillas. Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on. Make the enchiladas: Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it’s lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla. For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion. Finish the enchiladas: Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce). For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas. Bake the enchiladas: Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve. PER SERVING: Calories: 695; Fat: 38g; Sodium: 1654mg; Carbohydrates: 67g; Fiber: 5g; Protein: 51g From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press. Buy the full book from Amazon.

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